Saturday, December 6, 2014


Usually on Fridays Janice and I go to estate sales. Yesterday the forecast called for much as an inch. We decided we didn't really want to be in and out of the car and houses in the rain. Instead, we went to the Webster House, a beautifully restored school house next door to the Kauffman Center for the Performing Arts. Shops make up the rooms on the first floor. On the second floor is a restaurant and rooms for private parties.  

We browsed through the shops first and then enjoyed a delicious lunch. The sweet potato soup was outstanding. I wish I had their recipe. Will have to see if I can find a recipe to try.

Getting home mid-afternoon, I really needed to go up in the attic and start bringing down the Christmas decorations. BUT the kitchen was calling me louder. Later today, for sure.

Last month in our newspaper, The Kansas City Star, was an insert called Gifts & Goodies. I saved it because it was full of different recipes from the 11th annual Holiday Cookie Contest that I wanted to try. This original recipe of Lisa Hansen and her daughters for Chocolate Peppermint Shortbread Cookies was one of the winners.

I didn't have a lot of time because I had some errands to run.  The recipe looked easy enough and only made 24 cookies (I only got 20 cookies though). And best of all they contained chocolate, peppermint candy, and chocolate chips....what else can you ask for?

I wasn't disappointed though. They were very easy, took less than an hour from start to finish, and, best of all, tasted great. 


1/2       cup butter or margarine
1/3       cup sugar
2          tablespoons cocoa powder
1/4       teaspoon peppermint extract
1           cup flour
1/3       cup mini chocolate chips
2          tablespoons crushed peppermint candies

Preheat oven to 325 degrees F.

Combine margarine, sugar, and cocoa powder and beat until light and fluffy, a couple of minutes,

Add peppermint extract and mix.

Mix in flour just until well combined.

Add chocolate chips and crushed peppermints.

Pat or roll out onto a lightly floured surface to 1/4 - 1/3 inch thick.

Cut into circles with a 2 - inch round cutter.

Place on an ungreased cookie sheet.

Bake for 12 - 14 minutes.
Remove immediately and cool on wire rack.

Makes about 2 doz cookies.

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